Lemon Lamb Chops with Couscous Pilaf

Browning these lemon-pepper and cumin-rubbed lamb chops seals in their flavor and makes them the perfect partner for roasted garlic couscous tossed with chickpeas, diced tomatoes and fresh mint.

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Cal/Serv:
645

Yields:
4

Prep Time:
0
hours
4
mins

Total Time:
0
hours
10
mins

Ingredients

2
tsp.
olive oil

4
shoulder lamb chops

2
tsp.
salt-free lemon and pepper seasoning blend

2 1/2
tsp.
ground cumin

1
can chickpeas

1
can diced tomatoes

1
box roasted garlic & olive oil couscous mix

2
tbsp.
chopped fresh mint

Directions

Heat the oil in a large skillet over medium-high heat. Season the lamb with he lemon-pepper, and 2 tsp cumin. Cook to desired doneness, 3 to 4 minutes per side for medium-rare.

Meanwhile, in a medium saucepan, combine the chickpeas, tomatoes (and their juices), couscous spice packet, 1 cup water and the remaining 1/2 tsp cumin; bring to a boil. Remove from heat, stir in the couscous. Cover and let stand 5 minutes. Fluff with a fork and fold in the mint. Serve with the lamb chops.

Iain Bagwell

Browning these lemon-pepper and cumin-rubbed lamb chops seals in their flavor and makes them the perfect partner for roasted garlic couscous tossed with chickpeas, diced tomatoes and fresh mint.

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